1/4 c blanched whole almonds
3 T matzo cake meal
9 oz bittersweet or semisweet chocolate, broken into pieces
1 cup unsalted butter (2 sticks)
6 large eggs, separated
2/3 cup granulated sugar
1 1/2 tsp grated orange peel
1/3 cup packed light brown sugar
salt
Confectioner's sugar for dusting
Preheat oven to 375.
In food processor, with knife blade attached, pulse almonds and matzo meal until almonds are finely ground.
In microwave safe bowl, combine chocolate and butter. Heat in microwave on Medium (50%) 1 minute, stirring once. Microwave 30-60 seconds longer, stir until melted and smooth. Cool slightly.
In medium bowl, with mixer on medium speed, beat egg whites until foamy. Increase speed to high; gradually beat in 1/3 cup granulated sugar until stiff peaks form.
This didn't work as well for me...I will be using the tried and true "back and forth til all the yolk is out" method from now on.
Mine aren't quite as stiff as they should be, because some egg yolk got in that I couldn't get out.
To large bowl, add yolks, peel, brown sugar, 1/8 tsp salt and remaining 1/3 cup granulated sugar. Using same beaters, and with mixer on high speed, beat mixture 2 minutes or until pale and thick. On low speed, beat in chocolate mixture.
Fold almond mixture and one-fourth of egg whites into egg yolk mixture. Fold in remaining whites. Transfer batter to ungreased 9 inch Springform pan. (I use a 12 inch and it's fine, just a little thinner. My mom uses two 6 inch pans for 2 smaller cakes and that's fine too...just thicker cakes! Bake 35-40 minutes or until toothpick inserted 1 1/2 inches from edge comes out almost clean (top of cake may crack.) Cool cake in pan on wire rack.
To serve, run knife around side of cake to loosen from pan. Remove side of pan; transfer cake to serving plate. Spring cake with confectioners' sugar (if not for Passover.)
Ugg! Sorry, I don't have a final picture! I will add one next time I make it!
